Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 pound lean ground beef
- 1 cup diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Cut the eggplants in half lengthwise and scoop out the centers to create boats, leaving about a 1/2 inch of flesh along the skins.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Add ground beef, breaking it apart as it cooks. Stir in tomatoes, salt, pepper, and oregano, cooking until the beef is browned.
- Fill the eggplant boats with the beef mixture. Place them on a baking sheet and bake for 25 minutes.
- Remove from oven, sprinkle with Parmesan cheese and parsley, and bake for an additional 15 minutes or until the cheese is golden and bubbly.
